​Continuation of ​Multipurpose Japanese traditional towel TENUGUI (手拭) - 1
As posted before, you can buy direct from Japan. Here below picked up items does't need to arrange any forwarding service. amazon.co.jp will ship directly to you. If this is a first time to buy on Amazon Japan refer How to amazon.jp on the right side.
But maybe not needed because it's easy to do.
There are many imported products on amazon.co.jp, if you want to buy made in Japan products choose "原産国: 日本" or "生産国: 日本" items which describes "County of origin: Japan"

There are more than 500 cultivars and each of its have features. Today I picked up some recent (2014 ordinary rice best 5 cultivated and one best rice for Sushi) major rice in Japan. In Japan having cooked rice as it is a common. No mix with other ingredients. Just water and boil. (Of course there are

KOSHIHIKARI (コシヒカリ)
The most popular and produced rice. (more than 30% cultivating)
Well balanced. Excellent taste, flavor, shininess, sweetness, strong stickiness. But does't suit for SUSHI due to the strong stickiness.
Suitable for Onigiri, Western and Japanese cuisine.

SASANISHIKI (ササニシキ)
The best rice for Sushi. Popular for high class Sushi restaurant.
Tender crisp and light texture. Increasing sweetness by chewing. fresh and not too much sweet. Less sticky.
Suit for Shushi, Japanese cuisine, Zousui (rice-porridge with vegetables, fish, shellfish, and other ingredients)

Green tea said Nihon cha (日本茶) or Ryoku cha (緑茶) is the most popular tea in Japan which is halted fermentation by steaming fresh leaves. There are categorized by the growing methods, picking season, processing methods. Here a short description of the varieties of Green tea.
The meaning of "cha" is tea.

Fukamushi Sencha (深蒸し煎茶):
Steamed approx. twice longer than Sencha. More powdery, stronger taste and darker color. Active ingredients which does not insoluble in water can be ingested.
Preparing: 75-100ml hot water (80C) for 2g tea leaves. Infusion for 30 seconds.

Ichiban-cha (一番茶), Niban-cha (二番茶), Sanban-cha 三番茶):
Ichiban (first), Niban (second), Sanban (third) are the difference of picking season. Picking starts from warm climate region and move up to North.
Picking period:
Ichibancha: March ~ June
Nibancha: May ~ July
Sanbancha: July ~ August
The taste will go more richer, bitterer due to the catechin and caffein.